One pot chicken tomato pasta
Directions
- 1In a bowl, toss the chicken with the salt, pepper and Italian mixed herbs.
- 2Heat the oil in a large heavy-based pot with a lid over high heat until very hot.
- 3Add the chicken and cook until the surface changes from pink to white, but is still raw inside.
- 4Transfer to a bowl using a slotted spoon, leaving the fat behind in the pot.
Ingredients
- 17.6 oz boneless, skinless chicken thighs cut into thin strips (about 1 x 4 cm)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tsp Italian mixed herbs
- 2 tbsp olive oil
- 1 unit brown onion finely chopped
- 3 unit garlic cloves finely minced
- 3 tbsp tomato paste
- 0.33 cup dry white wine (chardonnay or other) optional
- 14.1 oz chopped tomatoes from a can
- 4 cup low-salt chicken stock
- 0.5 tsp white sugar if needed
- 0.5 tsp salt
- 0.5 tsp black pepper
- 3 cup penne pasta (or other similar-sized pasta)
- 1 cup grated cheddar
- parmesan finely grated
- basil leaves handful (optional)
Equipment
large heavy-based pot with a lidslotted spoon
Tips
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